Description
This no-bake Strawberry Icebox Cake is layered with fresh strawberries, graham crackers, and rich mascarpone whipped cream for a light and refreshing summer dessert.
Ingredients
For the Strawberry Icebox Cake:
- 1½ sleeves graham crackers (200g)
- 450 g fresh strawberries, sliced
For the Mascarpone Stabilized Whipped Cream:
- 460 g heavy cream, cold
- 150 g mascarpone, cold
- 60 g powdered sugar, sifted
- ½ teaspoon vanilla extract
For Decoration:
- Fresh strawberries
- Freeze-dried strawberries
Instructions
1. Slice the strawberries evenly and set aside.
2. Line a large loaf pan with aluminum foil or cling film for easy removal.
3. In a mixing bowl, combine the cold heavy cream, cold mascarpone, sifted powdered sugar, and vanilla extract.
4. Whip with an electric hand mixer for 2-3 minutes until fluffy and soft stiff peaks form.
5. Spread one-quarter of the whipped cream mixture onto the bottom of the loaf pan.
6. Add a layer of graham crackers, breaking pieces as needed to fit evenly.
7. Top with a layer of sliced strawberries.
8. Repeat the layers of whipped cream, graham crackers, and strawberries until all ingredients are used, finishing with a layer of graham crackers.
9. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the graham crackers soften into a cake-like texture.
10. For easier slicing, freeze the cake for 30 minutes before inverting it from the pan.
11. Decorate with additional whipped cream, fresh strawberries, and freeze-dried strawberries before serving.
Notes
Measure ingredients with a digital scale for best accuracy.
Mascarpone helps stabilize the whipped cream, but the recipe can also be made without it.
Use high-fat heavy cream and mascarpone for proper whipping and texture.
Avoid overwhipping the cream, as it can become grainy or separate.
Chilling the cake for at least 4 hours is essential for the best texture.
Store leftovers covered in the refrigerator for 1-2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 6g
- Sodium: 37mg
- Fat: 39g
- Saturated Fat: 25g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 112mg